Showing posts with label Steamed Fish. Show all posts
Showing posts with label Steamed Fish. Show all posts

Sunday, May 19, 2024

Bites & Brews @ Joo Chiat - A Delightful Addition to the Charming Neighbourhood



Nestled in the charming Joo Chiat neighbourhood, Bites & Brews offers a relaxed, resort-like atmosphere perfect for enjoying a variety of brunch favourites and crowd-pleasing dinner selections.

Gold & Purple Hummus with Za'atar Flat Bread 4.2/5

We began our meal with the Gold & Purple Hummus with Za'atar Flat Bread ($18). The flatbread was soft and fluffy and infused with the aromatic flavours of za'atar, making it delightful even on its own. The experience was further elevated by the accompanying hummus, honey, and harissa roasted eggplant, which provided multiple dimensions and ways to enjoy this appetiser.

Lemongrass Steak Salad 4.2/5

The Lemongrass Steak Salad ($25) was substantial enough to serve as a meal on its own. The plate was a vibrant mix of watercress, edamame, quinoa, cherry tomatoes, pumpkin, water chestnuts, and pomegranate, all tossed in a light and appetising Asian dressing. This salad offered a satisfying and hearty meal topped with beautifully grilled, tender steak.

Mapo Tofu Lasagna 4.5/5

The Mapo Tofu Lasagna ($21) showcased Bites & Brews' innovative approach to fusion cuisine. This dish replaces the traditional ground meat with Sichuan meat and tofu ragu, creating a more piquant and exciting flavour profile amidst the layers of pasta sheets. It's a brilliant twist that adds a spicy kick to a classic Italian favourite.

Spicy "Pina Colada" Red Snapper 3/5

However, the Spicy "Pina Colada" Red Snapper ($45) fell short of expectations. The fish was stuffed with Chinese cabbage, kaffir lime, and ginger, but it was unfortunately overcooked and slightly dry. Additionally, the oversteaming may have caused the bitterness of the lemon to infuse into the fish flesh, resulting in a bitter aftertaste. On the bright side, with its tangy pickled flavour, the stuffed cabbage was refreshing and delicious, providing a silver lining to the dish.

Bites & Brews brings a delightful variety of innovative dishes and classic favourites to Joo Chiat, wrapped in a laid-back, resort-like ambience. While there were some hits and misses, the creativity and execution of the dishes, especially the Gold & Purple Hummus and the Mapo Tofu Lasagna, showcase the restaurant's potential. Whether you're there for brunch or dinner, Bites & Brews offers a promising new spot to enjoy a relaxed meal with friends or family.

Note: This is an invited tasting.

Bites & Brews
15 Crane Road
Singapore 429360
Tel: +65 8815 9615
Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Thu: 10am - 4pm, 5pm - 10pm
Fri-Sat: 11am - 4pm, 5pm - 12midnight
Sun: 10am - 4pm, 5pm - 10pm

1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 16 or 33. Alight 3 stops later. Walk towards Carpmael Road. Turn left onto Carpmael Road. Walk down Carpmael Road. Walk to destination. Journey time about 12 minutes. [Map]

Saturday, May 18, 2024

Yan Ting @ St. Regis Singapore - Rediscover a New Inimitable Dining Experience


With the reopening of Yan Ting at The St. Regis, the restaurant now boasts a refreshed modern look that exudes a lush, rich, and moody ambience. Alongside this aesthetic transformation, Yan Ting has welcomed newly appointed Executive Chinese Chef Chan Chung Shing, who masterfully pays homage to authentic Cantonese cuisine while infusing it with diverse modern flavours.


Appetiers 4.5/5

We began our meal with a quartet of appetisers featuring Yan Ting's signature dishes: Honey-glazed Barbecued Iberico Pork, Fried 'Pik Fong Tong' Radish Cake, Pan-seared Hokkaido Scallop with Caviar, and Chilled Abalone. Among these, the 'Pik Fong Tong' Radish Cake stood out with its unique execution, incorporating a distinct Hong Kong flavour into a dim sum classic.

Braised Superior Bird's Nest, Crabmeat, Pumpkin Broth 4.8/5

Following the appetisers, I savoured a bowl of Braised Superior Bird's Nest with Crabmeat and Pumpkin Broth. The naturally bland bird's nest was elevated by the sweetness of the crab meat and pumpkin, resulting in a comforting and nourishing finish.


Steamed Leopard Coral Grouper, Dough Stick, Garlic 4.2/5

The next dish was Steamed Leopard Coral Grouper with Dough Stick and Garlic. The sweet and flaky grouper flesh was beautifully infused with a garlicky aroma and paired with the crispness of dough sticks. While I'm accustomed to pairing steamed fish with soft tofu, the dough stick provided a refreshing and unique dimension to the dish.


Crispy Beef Short Ribs 4.2/5

Another savoury delight was the Crispy Beef Short Ribs. The dish featured a delightful contrast of tender meat enveloped in a satisfying crunchy coating, complemented by a medley of spices and aromatics.

Wok-fried Lobster Angel Hair Pasta, Truffle 4.2/5

An unusual yet innovative take on Cantonese cuisine, the Wok-fried Lobster Angel Hair Pasta with Truffle was a standout dish. The incorporation of pasta added a bold modern twist, resulting in an indulgent and harmonious combination of textures. Each mouthful was infused with the rich, sweet flavour of lobster, accented by the light, earthy notes of truffle.

Chilled Panna Cotta 4.2/5

To conclude our meal, we enjoyed the Chilled Panna Cotta. This dessert struck the perfect balance between firmness and creaminess, offering a smooth, silky, and light experience that was both elegant and comforting.

Yan Ting's reopening under the guidance of Chef Chan Chung Shing promises an exceptional dining experience. It blends the rich traditions of Cantonese cuisine with contemporary flair, and the combination of innovative dishes and classic flavours ensures that every visit is memorable.

Note: This is an invited tasting.

Yan Ting
The St. Regis Singapore
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Weekend Dim Sum Brunch: 1030am - 1230pm (1st seating), 1pm - 3pm (2nd seating)

1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Sunday, February 18, 2024

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Hong Kong Style Dai Pai Dang


Step into the alluring realm of HEY KEE, a culinary haven that transports you back to the authentic vibes of 80s Hong Kong Dai Pai Dong (大排档) right here in Singapore. The restaurant offers delectable dishes and a visual feast with photo-worthy interiors, capturing the essence of classic Hong Kong streets.



The restaurant's interiors are a vibrant homage to Hong Kong's past, with lively red chairs, green banquet tables, and vintage posters of iconic personalities adorning the walls. Transport yourself to yesteryears with a nostalgic barber’s spiral lamp and a recreated Hong Kong bus stop at the entrance.


To enhance the experience, HEY KEE offers private rooms for up to 20 guests, complete with karaoke systems for an exclusive dining affair. Mosaic floor and wall tiles further complete the setting, ensuring a timeless charm and authenticity.

Deep Fried Cuttlefish with Salt & Pepper 椒盐鲜鱿 3.5/5

Crispy Golden Silver Fish 黄金白饭鱼 3/5

We kicked off with a delightful array of deep-fried starters. The Deep Fried Cuttlefish with Salt & Pepper ($20.80) stood out, capturing my taste buds with its robust seasoning. The crispy batter, expertly coated on tender cuttlefish, carried the perfect blend of salt and pepper, creating a flavour explosion.

On the other hand, the Crispy Golden Silver Fish ($8.80) presented a different experience. Although the dish promised a treat of silver fish, I found it challenging to detect the fish amidst the crispy batter. It felt more like indulging in a delightful crunch of batter rather than savouring the distinct flavour of the fish. In this delightful showdown, the deep-fried cuttlefish emerged as the preferred choice for its more pronounced and satisfying taste.

Sizzling Kai Lan with Dried Prawns in Claypot 蝦乾嘟嘟芥蓝苗 4.2/5

The Sizzling Kai Lan with Dried Prawns in Claypot ($23.80) boasts a delightful crunch in every bite, elevating the humble kai lan to new heights. Infused with rich flavours from minced meat, pork lard, and premium dried shrimp, it presented a symphony of tastes that delighted the palate. What set this dish apart was the use of high-quality dried shrimp carefully imported from Hong Kong. These shrimp, known for their meatier texture and more fragrant profile, added a layer of complexity to the dish, enhancing the overall dining experience.

Pan Fried Beef Tenderloin Cubes with Potatoes 鐵板黑椒薯仔牛肉粒 4.2/5

The Pan-Fried Beef Tenderloin Cubes with Potatoes ($36.80) is a classic Hong Kong dish that captivated our taste buds. Succulent Angus beef tenderloin cubes were expertly pan-fried to golden perfection, creating a delightful contrast in textures. Presented on a hot plate, the sizzling presentation added to the anticipation. As the fragrance wafted through the air, we couldn't help salving to dig into the dish. The magic happened as the potatoes soaked up the flavourful sauce, creating a harmonious marriage of taste and texture. With its piquant, fragrant, and shiok qualities, the pepper sauce provided the perfect accompaniment, making each bite a symphony of flavours.

Temple Street' Crispy Roast Chicken 廟街风沙鸡 4.2/5

The 'Temple Street' Crispy Roast Chicken (Half $22.80/ Whole $39.80) features a French poulet rooster, air-dried for six hours, resulting in tender, juicy meat with a crispy, flavourful skin. Accompanied by a unique yellow chilli powder, it's a taste sensation.

Steamed Soon Hock with Chopped Yellow Chilli 黄剁椒蒸笋壳鱼 4.2/5

The Steamed Soon Hock with Chopped Yellow Chilli (market price) offers a unique twist, with yellow chopped chilli enhancing the inherent sweetness of the fish.

Signature Claypot Seafood Porridge - Live Tiger Prawn 東街生滚砂鍋粥 4.5/5

A homage to the traditional supper options found on the vibrant streets of Hong Kong, HEY KEE presents its Signature Claypot Seafood Porridge with Live Tiger Prawn (Small - $28 per 300g). Diners are granted the delightful opportunity to curate their experience by directly selecting their preferred live seafood from tanks. The chosen seafood is then entrusted to the skilled hands of the chefs, who expertly cook the ensemble in a large claypot, marrying the distinct flavours of the sea with fragrant jasmine pearl rice. The porridge exhibits a consistently creamy texture that blankets the palate with each spoonful.

'Typhoon Shelter' Style Stir Fried Crab 避风塘螃蟹 4.2/5

The 'Typhoon Shelter' Style Stir Fried Crab ($98 per kg) is a popular and cherished creation that traces its origins to the vibrant streets of Hong Kong, capturing the essence of the Cantonese culinary heritage. The star of the show is a whole live crab, expertly cooked to perfection in a unique blend of spices and aromatic ingredients, with garlic taking a prominent role in this flavourful symphony. The tantalising blend of aromatics filled the air, creating an anticipation that is nothing short of mouthwatering.


Note: This is an invited tasting.

Hey Kee (嘻記)
102 Guillemard Road
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Thursday, February 15, 2024

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence


Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5


The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5


In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.

Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Friday, January 5, 2024

The Chairman’s Lounge @ Pan Pacific Orchard - An Exclusive Private Dining Space Headed by Veteran Chef Leung Wing Cheung


The Chairman's Lounge is Pan Pacific Orchard's new private dining space, an exclusive enclave accommodating up to 16 guests. With full-length glass panels offering a view of the serene Forest Terrace, this venue provides a unique dining experience. Headed by veteran Chef Leung Wing Cheung, formerly the Executive Chef of Si Chuan Dou Hua, The Chairman's Lounge presents a series of festive menus to celebrate the Year of the Dragon, available from 22 January to 24 February 2024.

Prosperity Exotic Garden Yusheng 5/5

The Prosperity Reunion Set Menu commences with the signature Prosperity Exotic Garden Yusheng featuring lobster and a wholesome medley of 20 fresh vegetables and fruits, including green and red lettuce, beetroot, turnip, soybean sprouts, cucumber, carrot, mango, and more. The toppings encompass whisky-infused sea cucumber, pistachio, dried pineapple, dried strawberry, and crispy brown rice for added texture and flavour. These elements are harmonized with a chef-made osmanthus sauce and layered with a unique black truffle sauce enriched with Japanese matsutake mushrooms.

Cantonese Double-Boiled Supreme Soup 4/5

Next, we had an equally nourishing Cantonese Double-Boiled Supreme Soup, slow-cooked with ingredients such as fish maw, sea cucumber and fresh crab claw.

Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken 4/5

An interesting creation is this Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken, chef's rendition of the Lor Mai Gai. Enveloping the glutinous rice with a rich foie gras centre is a layer of crisped chicken skin. I appreciate the subtle use of a small piece of foie gras to impart its richness to the dish. The dish is finished with a plump, pan-seared dried oyster to enhance the flavour.

Giant Soon Hock 5/5

Giant Soon Hock, prepared in two ways, was a joy to savour upon given the varied flavours and plump texture of the fish - steamed fish head & belly with tofu and preserved vegetables and "Shun De" style deep-fried fish tail in superior light soya sauce and scallions. I appreciate how the piquant preserved vegetable broth complemented the more gelatinous part of the fish and that the fishtail was fried to perfection, keeping the flesh moist and tender on the inside.

Braised 2-Head Whole Abalone 4/5

Another premium ingredient featured in the menu is Braised 2-Head Whole Abalone in golden superior stock with snow pea shoot. The sweetness of the stock and the snow pea shoot complemented the tender abalone.

Crispy Noodles with Australian Lobster Meat 3/5

The noodle dish for this menu is Crispy Noodles with Australian Lobster Meat, served with a silky egg gravy infused with lobster broth. A smaller portion of the noodles would have brought a better balance to this dish.

Double-Boiled Bird’s Nest 4.5/5

We indulged in a Double-Boiled Bird's Nest With Rock Sugar Served In Mini Pumpkin for dessert. The pumpkin added texture and sweetness to the dish and was delightfully soft, providing a joyous savouring element.


3 set menus are available - Delightful Set Menu, Prosperity Reunion Set Menu and Eternity Reunion Set Menu are priced at $2,688++, $2,988++ and $3,288++ per table of 10 persons, respectively. Vegetarian Set Menu is available as well.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

The Chairman’s Lounge
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6888
Nearest MRT: Orchard (NS, TE Line)

1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is right opposite the building. Journey time about 10 minutes. [Map]